CARA MEMBUAT ESPRESSO YANG PROPER UNTUK KOPI SUSU GULA AREN

Summary

In this informative video script, the host Saiful Bahri shares a detailed guide on crafting the perfect Espresso for contemporary milk coffee. Starting with machine flashing to ensure cleanliness, he proceeds to discuss the selection of the 'Poor Coffee Blend' available on Tokopedia, grinding and dosing coffee, and the importance of a clean portafilter. The script emphasizes precise measurements, distribution techniques, and the international workflow standards for barista competitions. The host concludes with a recipe for a modern milk coffee, including the preparation of sugar syrup, cream, and the final mix with UHT milk, all presented in an appealing, unique packaging.

Takeaways

• 😀 The video provides a guide on how to make a proper Espresso for milk-based coffee drinks.
• 👨‍🍳 The process starts with flushing the coffee machine to ensure there are no coffee remnants from previous extractions.
• 🧽 It's important to clean the group head and portafilter thoroughly and let it dry before use.
• ☕ The script recommends using a specific coffee blend called 'Bro poor coffee Blend' available on tokopedia.com, which consists of 50% robusta and 50% arabica.
• 📝 The coffee should be ground finely, and the dosing should be precise with 18 grams of coffee for this recipe.
• 🔄 A distribution tool is used to distribute and level the coffee grounds evenly in the portafilter.
• 💦 The portafilter is then tapped lightly to settle the coffee grounds before extraction.
• 🕒 The recommended extraction time for the Espresso is between 20-30 seconds.
• 📏 The desired outcome is an extraction of about 30 milliliters, which is suitable for two milk-based coffee servings.
• 🥤 The recipe is specifically for milk-based coffee drinks and not for other types of Espresso drinks like Americano, latte, cappuccino, etc.
• 🍽️ The video also includes instructions on how to prepare the milk-based coffee drink using the Espresso, including adding sugar syrup, milk, and optional ice.

Q & A

What is the first step in making an Espresso according to the script?

The first step is to flash the machine to ensure there are no coffee residue from previous extractions. This involves checking the flash group head and cleaning the portafilter and filter basket until they are clean and dry.

What coffee blend is recommended in the script for making Espresso?

The recommended coffee blend is 'Bro poor coffee Blend', which consists of 50% robusta processed naturally from Flores and 50% arabica from Gayo with a wet hulling process.

Where can the recommended coffee blend be purchased according to the script?

The 'Bro poor coffee Blend' can be purchased on Tokopedia at the store named 'garis miring fulcaff'.

How much coffee should be ground for the Espresso recipe mentioned in the script?

For the Espresso recipe, 18 grams of coffee should be used, although it's noted that up to 20 grams can be used for a single shot.

What is the recommended distribution method for the coffee grounds in the portafilter?

The script suggests using a distribution tool to evenly distribute and level the coffee grounds in the portafilter to prevent spillage and ensure cleanliness.

What is the recommended water temperature for the Espresso extraction process in the script?

The script does not explicitly mention the water temperature, but it implies that the water should be hot when preparing the Espresso.

What is the expected extraction time for the Espresso in the script?

The expected extraction time for the Espresso is around 20 to 30 seconds.

What is the desired volume of the Espresso extraction according to the script?

The desired volume of the Espresso extraction is approximately 30 milliliters.

How does the script suggest preparing the milk for a coffee with milk?

The script mentions using UHT full-cream milk and suggests adding sugar syrup and whipped cream to prepare a coffee with milk, such as a latte or cappuccino.

What is the recommended packaging for the modern coffee with milk as mentioned in the script?

The recommended packaging is a unique bottle called 'botol gepeng' for a modern coffee with milk.

What are the differences between the Espresso recipe for a modern coffee with milk and other Espresso recipes mentioned in the script?

The Espresso recipe for a modern coffee with milk is specifically tailored for that purpose, and the script notes that it is different from recipes used for other coffee drinks like Americano, latte, cappuccino, etc., which have their own unique recipes.

Outlines

00:00

😀 Preparing the Perfect Espresso for Modern Coffee Drinks

This paragraph outlines the process of preparing an ideal Espresso for contemporary coffee beverages, starting with the cleaning of the machine to ensure no residue from previous extractions remains. It emphasizes the importance of a clean portafilter and filter basket. The script introduces a specific coffee blend available on tokopedia.com, consisting of 50% robusta and 50% arabica, and details the grinding, dosing, and distribution of the coffee grounds. The paragraph also explains the importance of a clean and even distribution of coffee for optimal extraction, and it sets the stage for the actual brewing process, mentioning the international standard of a 20-30 second extraction time for a proper Espresso.

05:02

😀 Crafting the Modern Coffee Milk Drink with Unique Packaging

The second paragraph focuses on the creation of a modern coffee milk drink, detailing the steps to clean the machine's edges and prepare the drink with proper technique. It describes the preparation of a sweetened condensed milk mixture, the use of a specific coffee blend, and the addition of UHT milk. The script introduces a unique packaging method using a 'botol gepeng' or a decorated bottle, and it provides instructions for the proportioning of ingredients to ensure the optimal taste and quality of the final product. The paragraph concludes with a reminder of the importance of using high-quality coffee for the best results and hints at further recipes for non-milk-based Espresso drinks in future content.

Keywords

💡Espresso

Espresso is a concentrated form of coffee made by forcing pressurized hot water through finely ground coffee beans. It is the base for many coffee drinks and is central to the video's theme of making coffee with milk. In the script, the process of making Espresso is described in detail, including the preparation of the machine and the coffee grounds.

💡Flashing the machine

Flashing the machine refers to the process of releasing a small amount of water through the group head to remove any residual coffee from previous extractions. This ensures cleanliness and optimal taste for the next Espresso. The script mentions this step as the initial action to prepare the machine for making Espresso.

💡Portafilter

The portafilter is a handle with a metal basket that holds the coffee grounds in an Espresso machine. It is essential for the extraction process. In the script, it is mentioned that the portafilter and its filter basket must be cleaned thoroughly before use to avoid any residue affecting the taste of the Espresso.

💡Grinding

Grinding is the process of crushing coffee beans into small particles to increase the surface area for extraction. The script specifies grinding the coffee to the right consistency for Espresso preparation, which is crucial for achieving the desired flavor and strength.

💡Dosing

Dosing refers to the act of measuring and transferring the ground coffee into the portafilter. The script mentions using a specific amount of coffee, 18 grams, for the Espresso, which is a key part of the recipe for the coffee with milk being discussed.

💡Distribution

Distribution in the context of Espresso preparation involves spreading the coffee grounds evenly in the portafilter to ensure uniform extraction. The script mentions using a distribution tool to level the coffee grounds before tamping, which is an essential step for a balanced extraction.

💡Tamping

Tamping is the process of compacting the coffee grounds in the portafilter to create an even layer for water to pass through under pressure. The script describes this as a single, firm press to prepare the coffee for extraction.

💡Extraction

Extraction is the process of pulling the shot by forcing hot water through the tamped coffee grounds. The script discusses the desired outcome of the extraction, which is to achieve a specific volume of liquid, around 30 milliliters for the Espresso shot.

💡Coffee with milk

Coffee with milk refers to coffee beverages that include milk, such as lattes or cappuccinos. The script provides a recipe for making a modern coffee with milk using Espresso, which is a key component in creating these types of drinks.

💡UHT milk

UHT milk, or Ultra-High Temperature milk, is milk that has been sterilized at high temperatures and can be stored for a long time without refrigeration. In the script, UHT milk is mentioned as an ingredient for the coffee with milk recipe, emphasizing its convenience and suitability for the recipe.

💡Sugar syrup

Sugar syrup is a liquid sweetener made by dissolving sugar in water, often used in coffee drinks to add sweetness. The script mentions using sugar syrup, specifically 30 milliliters, to sweeten the coffee with milk, contributing to the final flavor profile of the drink.

💡Crema

Crema is the layer of foam that forms on top of a properly pulled Espresso shot. It is an indicator of a good extraction and contributes to the aroma and texture of the coffee. The script refers to the crema as part of the desired outcome when making Espresso for the coffee with milk.

Highlights

Flashing the machine to ensure cleanliness and remove any leftover coffee from previous extractions.

Cleaning the group head and portafilter, especially the filter basket, to ensure it is dry and ready for use.

Using a specific coffee blend available on Tokopedia, consisting of 50% robusta and 50% arabica for a unique flavor.

Grinding the coffee to the right consistency for extraction, with a focus on not making the coffee grounds wet.

Dosing the coffee grounds into the portafilter with a specific gram measurement for consistency.

Using a distribution tool to evenly distribute and level the coffee grounds in the portafilter.

Tamping the coffee with a specific technique to ensure an even extraction.

The importance of cleanliness during the dosing process to avoid spillage and waste.

The extraction process for Espresso, aiming for a specific time frame of 20-30 seconds.

The desired outcome of the Espresso extraction is 30 milliliters, divided into two for two milk coffee servings.

The difference in Espresso recipes for milk coffee versus other coffee drinks like Americano, latte, cappuccino, etc.

The presentation of the final Espresso, ensuring it meets the target volume and quality.

Cleaning the edges of the cup before pouring the Espresso to maintain presentation standards.

Preparing the milk coffee by adding specific ingredients like sugar syrup, cream, and UHT milk.

The importance of the coffee-to-milk ratio for achieving the optimal taste and texture.

The use of a unique bottle packaging for the milk coffee, adding a visual appeal.

The recommendation for using 18-20 grams of coffee for a double shot in a 58mm portafilter.

The quality of the coffee used is emphasized, stating that the blend sold daily has proven quality.

The final product is a modern milk coffee with a unique packaging and recipe, suitable for various coffee enthusiasts.

Transcripts

hai hai man teman jumpa lagi dengan saya

Saiful Bahri Oke ah kali ini saya ingin

berbagi panduan Bagaimana cara membuat

Espresso yang proper untuk keperluan

kopi susu terkini mulai dari waflo

hingga ke resepnya Oke yuk ikutin jadi

pertama-tama kita akan flash mesin kita

jadi apa namanya ini untuk memastikan

kalau ada sisa-sisa copy dari ekstraksi

sebelumnya supaya bersih kek lakukan di

awal lihat flash group head nya lalu

kemudian ini portafilter yang akan kita

pakai terutama filter basketnya harus

kita bersihkan

sampai bersih dan kering supaya nantinya

ketika kita menggiling kopi gitu ya ya

kopi yang kita giling itu ya tidak

ikutan basah oke nah untuk copy saya

gunakan ini ya

nih Bro poor coffee Blend sudah tersedia

di tokopedia.com garis miring fulcaff

ini terdiri dari

50% robusta yang diproses secara natural

ya dari Flores dan 50% juga arabika dari

Gayo dengan proses pasca panen whose ya

Sekali lagi sudah tersedia di

tokopedia.com garis refurb selama

stoknya aman gitu ya teman-teman oke

bersih ya dan kering

Ayo kita akan giling kopi nya disebut

dan Grinding lalu kemudian dosing jadi

Grendeng itu dalam menggiling kopi lalu

kemudian browsing itu adalah memasukkan

kopi ke dalam portafilter kita sesuai

dengan gramasi yang sudah kita tentukan

untuk kali ini dengan kopi yang Saya

tunjukkan barusan ya cukup gunakan 18 G

ya maksimal 20gram Tapi kali ini kita

setting ya pengaturannya adalah di 18 G

Jelly lumayan menghemat kalau

teman-teman misalnya nanti ingin

menggunakan portafilter Yang single

direkomendasikan ya 10gram cukup untuk

yang berdiameter 58mm Oke Pasang dulu

ringnya

lalu kita akan Grand dingin dosing

Hai

deh kita tunggu

nah copy sudah digiling Ya sudah di

dosen juga untuk dusnya tadi sudah saya

sampaikan

18an G kopinya sudah saya Tunjukkan ya

Oke ini penting kita pakai selama proses

branding indosing itu supaya tidak ada

spill tumpahan tumpahan kopi ya

suka bersih ya dan tidak banyak bahan

baku yang terbuang Oke kita

katakan dulu oke

lalu kemudian kita akan gunakan

distribution tour ini untuk

mendistribusikan dan melevelkan tampilan

aja

Hai hehe nah berikutnya kita akan

temping

Hai Dek

Hai cukup sekali aja oleh sedikit nah

teman-teman sebelum kita masukkan

kedalam group head kita usahakan ya

disiplin biasakan clean portafilter ya

di for kita masukkan ke grup kita

setelah kita masukkan ke grup head

langsung diburu jadi workflow ini

berlaku secara internasional ya Meskipun

ya kali ini kita hanya buat untuk kopi

susu ini berlaku ya untuk kompetisi

barista dunia yaitu d'bc Oke jadi kita

akan masukkan langsung kita Bru pke

waktunya sekitar 2030 Detik Nah untuk

hasil ini kan distrik nih ya gan ikan

saya bilang kan ada dua ya nanti kita

akan Sprite masing-masing ya kira-kira

itu hasilnya kita menginginkan 30-an ya

30 milik maksud saya jadi saya ulang

dusnya 18 lalu kemudian untuk hasilnya

Ya 30 kali dua karena biskuit ya di

bagi2 seperti itu teman menjadi ini bisa

buat dua kopi susu begitu ya Oke sekali

lagi ini resep untuk kopi susu bukan

resep esteso untuk misalnya Cafe Latte

cappuccino slide karena ada perbedaan ya

Oke kita akan ekstrak aja ini ya

Hi eh

my god nah barengan ya jatuhnya kita

kelihatan hasilnya targetnya adalah 30

Mili ya Sesuai dengan resep saja jadi

untuk Espresso kopi susu itu enggak

serumit ketika kita membuat Espresso

untuk misalnya Americano coffee latte

cappuccino picollo maki atau tidak tidak

serumit itu ya tinggal kita lihat tuh

apa namanya hasilnya masih bagus banget

ya oke selesai nih kelihatan tuh 30 ya

Oke sip tuh nggak perlu Oke Bu ini kita

akan pakai untuk kopi susu kita

Oh ya saya bersihkan dulu pinggirannya

Hai Tinggal kita lap dengan lap yang

proper jadi lapnya jangan ini ya jangan

apa namanya salah penggunaannya laporta

laporta Labs Timberlake timur laut table

lamp table lap masihlah mesin kalau

sepil gunakan tisu dan seterusnya ini

bisa langsung kita Letakkan di sini atau

di tempat yang sudah disiapkan bisa

dibasahi dulu Yang penting nanti kering

lagi dan seterusnya ke saya letaknya

jadi cemburu

sip sekarang kita akan lanjut membuat

kopi susunya ya di sini sudah saya

siapkan kemasannya ya ini adalah kemasan

botol gepeng jadi unik sekali gitu ya

Oke kita akan masukkan gula aren

30 ya gula aren ini sudah dicat dicairin

Ya sudah dilarutkan reviewnya 1 banding

Hai Jadi kalau 30 ini sebenarnya 15 gram

gula aren 15gram hot water ya gua

arahnya distop dulu enggak papa

Hai nah ini adalah krim r20 sama sudah

dia rutin ya berarti 10 krimer bubuk

bila rutin dengan 10 air panas oke

Oke sip Nah ini adalah copy tadi ya

Espresso ini kopinya yah buru-buru

coffee Blend kita akan masukkan kesini

dan

hai oke 30 Mei

Oke sip Hai dan yang terakhir tentu saja

adalah susu UHT gitu yang fullcream

sisanya Oke kalau teman-teman mau yang

ditambahkan es sebenarnya sudah saya

buatkan resepnya tinggal ditonton di

video yang lain ya Oke ini Kita masukin

sisanya

Hi Ho

Hai botol ini paling enggak 250 bahkan

lebih sedikit

Oh ya Oke tuh udah jadi sih sebenarnya

tambahin dikit lagi

untuk hasil yang optimal silahkan

ditakar atau ditimbang ya teman-teman

supaya apa namanya proporsinya pas dan

rasanya sesuai dengan yang kita get dah

tinggal ditutup udah jadi

Hai Heh kopi susu terkini dengan kemasan

fulcaff ya yang gepeng sangat menarik

Oke jadi itu ya untuk resep Espresso

dari saya ketika temen-temen ingin

membuat kopi susu terkini yaitu kopi

susu gula aren terutama yang kemasan

botol seperti ini atau mau diganti

dengan kemasan botol kaledo nggak papa

ya begitu teman-teman nah untuk resep

Espresso ya yang bukan untuk keperluan

kopi susu terkini misalnya seperti yang

saya sampaikan tadi ya untuk ya Espresso

sebagai Espresso Espresso nanti untuk

menutup warnet turunan ya seperti kVA

t-cafe Chino picollo flat white misalnya

gitu ya maki atau dan seterunya itu

resepnya tersendiri ya tidak sama dengan

ini karena sama dengan manual biru

Espresso yang saya sebutkan tadi itu

juga kita perlu gitu ya pastikan

kualitasnya baik mulai dari balesnya

clever nya termasuk juga tak tuanya dan

itu tentu saja juga dipengaruhi oleh

kopi yang kita pakai jadi Sudah rahasia

bersama yang sama-sama kita tahu

maksudnya untuk kopi susu kekinian itu

enggak terlalu ribet yang penting

pemilihan kau punya jangan salah

resepnya sesuai yang saya rekomendasi

barusan ya cukup gunakan kalau

teman-teman menggunakan portable yang 58

18-20 atau single bisa 10 dan hasilnya

Yang single 30 kalau double displays

jadi 30 * dua untuk 2 kopi susu kita

kemasan yang 250-an ya atau lebih dikit

ya seperti itu teman-teman Oke jadi

enggak tahu ribet kefir resep saja

dengan catatan memang kopi yang

digunakan ini dan ini jujur ini kopi

susu yang kita jual setiap hari ya sudah

terbukti itu ya kualitasnya begitu

teman-teman eh semoga resep untuk

Espresso dalam ya keperluannya membuat

kopisoe terkini yang saya sampaikan ini

Hai bermanfaat untuk Manteman semuanya

Oke sampai jumpa di resep resep sayang

lainnya termasuk ya resep Espresso yang

non kopi susu terkini Ditunggu saja

begitu teman-teman ya Oke terima kasih